Get ready to savor the sweet and tangy delight of Strawberry Lemonade Sheet Cake! This easy-to-make treat combines fresh strawberries and zesty lemons for a flavor explosion that’s perfect for gatherings or a simple family dessert. I’ll walk you through each step, from gathering the ingredients to glazing the final cake. Trust me, this cake will become a new favorite in your kitchen! Let’s dive in!
Why I Love This Recipe
- Bright and Refreshing Flavor: This cake perfectly combines the sweetness of strawberries with the tartness of fresh lemon, creating a refreshing dessert that's perfect for any occasion.
- Easy to Make: With simple ingredients and straightforward steps, this sheet cake is easy to whip up, making it great for both beginner and experienced bakers.
- Perfect for Sharing: Cut into squares, this cake is perfect for gatherings, picnics, or family dinners, allowing everyone to enjoy a slice of summer.
- Delicious Lemonade Glaze: The homemade lemonade glaze adds an extra layer of flavor and sweetness, elevating the cake to a whole new level.
Ingredients
For this delightful Strawberry Lemonade Sheet Cake, you will need the following ingredients:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsalted butter, softened
- 4 large eggs
- 1 cup whole milk
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- ¼ cup fresh lemon juice
- Zest of 2 lemons
- 1 ½ cups fresh strawberries, hulled and chopped
- Pinch of salt
- For the Lemonade Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- 1 tablespoon strawberry puree (from blended fresh strawberries)
This cake brings together the sweet and tart flavors of strawberries and lemons. Each ingredient plays a key role. The flour gives the cake structure, while sugar adds that sweetness we all love. The butter keeps the cake moist and rich. Eggs act as a binder, and milk helps create a tender crumb.
Lemon juice and zest brighten the flavor. Fresh strawberries provide juicy bursts in every bite. Finally, the lemonade glaze adds a sweet and tangy finish. It’s simple yet delicious, perfect for any occasion!
Step-by-Step Instructions
Preheat the Oven
Set your oven to 350°F (175°C). This heat is perfect for baking our cake. Grease and flour a 9x13-inch baking pan. This prevents sticking and helps the cake rise nicely.
Prepare the Dry Ingredients
In a medium bowl, mix together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and a pinch of salt. Sift these ingredients to remove lumps and combine them well. Set this bowl aside for later.
Cream the Butter and Sugar
Take a large mixing bowl and add ¾ cup of softened unsalted butter and 1 ½ cups of granulated sugar. Beat these together for 3-4 minutes until the mixture is light and fluffy. This step adds air to the batter, which helps the cake rise.
Incorporate Eggs and Flavorings
Add 4 large eggs one at a time to the butter and sugar mix. Make sure to mix well after each egg. Then, pour in 1 teaspoon of vanilla extract, 1/4 cup of fresh lemon juice, and the zest of 2 lemons. These flavors make the cake bright and fresh.
Combine Wet and Dry Ingredients
Gradually mix the dry ingredients into the wet mixture, along with 1 cup of whole milk. Start and end with the dry mix. Mix just until combined. Over-mixing can make the cake tough, so be gentle.
Fold in the Strawberries
Now, gently fold in 1 ½ cups of chopped fresh strawberries. Use a spatula to keep the strawberries from breaking. This step adds bursts of flavor and color to your cake.
Bake the Cake
Pour the batter into the prepared pan and smooth the top. Bake for about 25-30 minutes. A toothpick inserted in the center should come out clean when it’s ready.
Cool the Cake
After baking, let the cake cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This helps to keep the cake from becoming soggy.
Prepare the Lemonade Glaze
In a small bowl, mix 1 cup of powdered sugar with 2-3 tablespoons of fresh lemon juice and 1 tablespoon of strawberry puree. Whisk until the glaze is smooth and reaches your desired thickness.
Glaze the Cake
Once the cake is completely cool, drizzle the lemonade glaze over the top. Let it drip down the sides for a beautiful finish. The glaze adds a sweet and tangy flavor.
Slice and Serve
Cut the cake into squares. You can add fresh strawberries on top for extra flair if you like. Enjoy your delicious strawberry lemonade sheet cake!
Tips & Tricks
Achieving the Perfect Texture
To get that fluffy texture, cream the butter and sugar well. Beat them for about 3-4 minutes. This step adds air and makes the cake light. When you mix in the eggs, do it one at a time. This helps the batter stay smooth. Mix the dry and wet ingredients carefully. Overmixing can make the cake dense.
Substitutions for Ingredients
If you run out of whole milk, you can use buttermilk or almond milk. Both will keep the cake moist. Need a dairy-free option? Substitute the butter with coconut oil. For a lower sugar version, try using a sugar substitute. Just ensure it measures cup for cup. This way, you keep the sweet taste without the calories.
Ways to Enhance Flavor
To boost the lemon flavor, add more lemon zest. Zest gives the cake a nice aroma. You can also mix in a bit of lemon extract for an extra kick. For a fruity twist, add more strawberries or use raspberries. A sprinkle of salt in the glaze can balance the sweetness nicely. Adding a dash of vanilla to the glaze makes it even richer.
Pro Tips
- Use Room Temperature Ingredients: Make sure your butter, eggs, and milk are at room temperature for better emulsification and a smoother batter.
- Don't Overmix: When combining the dry and wet ingredients, mix until just combined to avoid a dense cake.
- Check for Doneness Early: Start checking the cake a few minutes before the suggested baking time to prevent overbaking.
- Enhance Flavor with Zest: Adding extra lemon zest to the glaze can intensify the lemon flavor, making it more refreshing.
Variations
Adding Different Fruit
You can change the fruit in this cake for fun. Try using blueberries or raspberries. These fruits mix well with lemon. They also add nice color and taste. You can use about 1 ½ cups of any fruit you like. Just make sure to chop them small. This gives you a new flavor twist every time you bake!
Gluten-Free Option
If you need a gluten-free cake, you can swap the flour. Use a gluten-free all-purpose blend. Make sure it has xantham gum in it. This helps the cake rise and stay soft. Follow the same steps in the recipe. You will still enjoy a yummy cake!
Alternate Glazes
While the lemonade glaze is great, you can try different ones. A cream cheese glaze adds a rich taste. Mix cream cheese, powdered sugar, and a bit of lemon juice. Or, use a simple vanilla glaze. Just mix powdered sugar with milk and vanilla. This way, you can change the cake’s flavor and style!
Storage Info
Best Ways to Store
To keep your Strawberry Lemonade Sheet Cake fresh, store it in an airtight container. This helps keep the moisture in. You can also cover it tightly with plastic wrap or aluminum foil. Place it in a cool, dry place. Avoid direct sunlight, as it can dry out the cake.
How Long it Lasts
This cake stays fresh for about 3 to 4 days at room temperature. If you keep it in the fridge, it can last up to a week. Just make sure it is sealed well. Check for any signs of spoilage, like mold or off smells, before serving.
Freezing the Cake
You can freeze this cake if you want to save some for later. First, let the cake cool completely. Then, cut it into squares for easy serving. Wrap each piece in plastic wrap. After that, place the wrapped pieces in a freezer bag. They can last for about 2 to 3 months in the freezer. To enjoy, just thaw them in the fridge overnight before serving.
FAQs
Can I use frozen strawberries?
Yes, you can use frozen strawberries. Just thaw them first and drain any juice. This helps keep the cake from becoming too wet. The flavor will still shine through!
What if I don’t have lemon juice?
If you don’t have lemon juice, you can use vinegar or a lemon-flavored drink mix. The taste will change a bit, but it will still be tasty. You may miss that fresh lemon zing.
How do I make a larger batch?
To make a larger batch, simply double the ingredients. Use a bigger pan, like a 12x18-inch sheet pan. Adjust the baking time, as it may need a few more minutes.
Can I make this cake ahead of time?
Yes, you can make this cake ahead. Bake it, cool it, and store it in an airtight container. It stays fresh for a few days. Just add the glaze before serving.
What is the best way to serve this cake?
Serve this cake chilled or at room temperature. Top with fresh strawberries and a drizzle of glaze. It’s great for parties or a simple family dessert!
This blog post shared a simple cake recipe using fresh strawberries and lemon. You learned the key ingredients, the easy steps for baking, and tips for the best results. I also provided variations and storage tips to help you enjoy this cake longer. Remember, you can customize the recipe to suit your taste. Whether you bake it for a special occasion or just for fun, it’s a treat that won't disappoint. Happy baking!
